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Large rectangular serving dish filled with a chopped salad of lettuce, tomatoes, black beans, corn, radishes, and scallions tossed with a creamy dressing

Mexican chopped salad with garlic ranch dressing

2
Points®
Total Time
25 min
Prep
25 min
Serves
4
Difficulty
Easy
This salad lays it on thick: fresh vegetables, an herby yogurt dressing, and a riot of black beans. For more heft, top with grilled shrimp or shredded rotisserie chicken. When making a salad, season with salt and pepper before you dress it, sprinkling every layer for maximum flavor.

Ingredients

Plain fat free Greek yogurt

¼ cup(s)

Water

2 Tbsp, warm

Fresh parsley

1½ Tbsp, finely chopped

Olive oil

4 tsp

Dill

1 Tbsp, fresh, finely chopped

Kosher salt

¾ tsp

Jarred minced garlic

½ tsp

Black pepper

¼ tsp

Chopped romaine lettuce

5 oz, (about 6 cups)

Canned black beans

2 cup(s), rinsed and drained

Canned white corn

2 cup(s), or yellow corn

Grape tomatoes

2 cup(s), halved

Shredded carrots

1⅓ cup(s)

Radishes

4 medium, halved, thinly sliced

Scallions

2 medium, thinly sliced

Instructions

  1. In a medium bowl, whisk the yogurt, water, parsley, oil, dill, salt, garlic, and black pepper.
  2. Scatter the lettuce on the bottom of a deep platter; top with the beans, corn, tomatoes, carrots, and radishes. Drizzle with the dressing; garnish with the scallions.
  3. Serving size: 2 cups salad with 2 tbsp dressing

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